"Paul M. Cook" > wrote in message
...
>
> "George M. Middius" > wrote in message
> ...
>>
>>
>> Is it safe to boil water in a nonstick pan?
>>
>> Do I need a silicone pastry brush to put water on the edges of
>> ravioli, or will a nylon brush work too?
>>
>> What's the difference between minced garlic and crushed garlic?
>>
>> If I slice up a pork shoulder, can I still braise the pieces, or do I
>> have to grill them like steaks?
>>
>> If I can't get langostinos, can I substitute shrimp?
>>
>> What's the difference between wine from southern Italy and wine from
>> northern Italy?
>>
>> I want to make some bread but I don't have a bread machine. Which kind
>> should I buy?
>>
>> If I make a wine sauce and cook it long enough for the alcohol to
>> evaporate, how can I be sure it's safe for an alcoholic to eat?
>>
>> I like dates but I don't like chicken. Will I like whole wheat bread
>> that has flax seeds in it?
>>
>>
>>
>>
>>
>> Not all of these questions have appeared on RFC, of course. Let's talk
>> about them now so we can be sure of establishing a comprehensive
>> reference source in the Usenet garbage pit. Uh, make that the Usenet
>> archive.
>>
>
> The recipe says to cook 20 minutes per pound. I am on a diet, do I use my
> current weight or when I started?
>
> How am I supposed to fold in two eggs when they keep breaking every time?
>
>
>
>
>
Or the one: How do you boil an egg that's easy to peel )